Simple Crepes with Cheese Filling


Velvety soft crepes. Smooth, rich cream cheese filling. Topped with your favorite homemade jam. This is the ultimate breakfast.

Move over pancakes. Crepes are taking over. And I am 1000% okay with that. 

Crepes are softer and thinner. That means I can devour them to my heart’s content. This is why crepes win.

But here’s the thing. Even if pancakes are your favorite breakfast food (or dinner food – no judgment here), you’ll love these homemade crepes. They’re made from delicious ingredients and are perfectly textured. They pair wonderfully with the cream cheese filling. It’s a no-nonsense recipe – you’ll be so glad you tried it.

The Ingredients:

  • Eggs. And lots of ‘em too. Eggs give the crepes their fluffiness and airy texture. Yes, they’re thin, but they don’t lack in “fluff.”

  • Sugar. For the sweetness of course.

  • Vanilla. A splash. You don’t want bland crepes now, do you?

  • Melted butter. It makes everything so much better. 

  • Flour. To bulk up your batter. 

Once you combine your ingredients you’re ready to make those crepes. You’re going to have to be fast because these babies can burn quickly. Spread your batter thinly with a ladle, wait a few seconds to see a light golden color, and flip!

Now on to good stuff: the filling. This filling is made from farmer’s cheese, cream cheese, and 1 can of sweetened condensed milk. You’re going to spread this mixture all over your crepe and roll. 

Before serving, you’ll pop these crepes into the oven for 40 minutes. This helps cook the cheese mixture and really brings everything together.

I really hope you try these filled crepes! This holiday season is the perfect time to serve up this beautiful breakfast!

What do I need to make this recipe?

  • 10 eggs
  • 1/2 cup melted butter
  • 4 cups of milk
  • 3/4 cup sugar
  • vanilla, just a pinch
  • 3 1/2 cups flour
  • water, just enough for t to be runny
  • 1 can sweetened condensed milk
  • 1 pack cream cheese
  • 1.5 lbs farmers cheese


Directions for Crepes:

  • With a whisk, mix eggs well
  • Add in sugar, vanilla, milk, and melted butter 
  • After you have mixed well, add in the flour.
  • The batter should be runny, so add in some water (about 2 cups) 


  • Start making crepes. I use a nonstick crepe pan, if you don’t have one you can use a regular nonstick pan (I got at bedbathandbeyond) ; if crepes start to stick to the pan spread a bit of butter before adding the batter. Pan should be hot.
  • When adding batter, hold pan in left hand, with a soup ladle add batter to the pan and quickly turn so all the batter is spread over the pan, put on heat and wait until crepe starts to turn a light brown color, flip over crepe. This will be fast! (Don’t burn the crepes!)

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  • Stack all the crepes onto a plate.


How to make the cheese filling: 

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  • Mix together 1 1/2 pounds Farmers cheese, 1 package of softened Cream Cheese and 1 can Sweetened Condensed milk
  • Spread a tablespoon of filling on crepe, fold sides together then roll into a crepe. 


  • Pile up the crepes in a oven safe dish, melt 2 tablespoons of unsalted butter (in microwave), lightly brush crepes as you pile them on each other (this way they won’t stick together)


  • Cover dish with foil.
  • Put into oven for 40mins before serving. 

Tip: I would put homemade jam near by, I like to pour a little bit on my crepes.



Other sweet recipes for you to enjoy:

Equipment I Used

Cheese Filling Crepes

Cheese-Filling Crepes

Sweet crepes filled with a farmers cheese filling and sweetened with condensed milk.
Total Time 1 hr 20 mins
Course Dessert
Cuisine Russian, Ukranian
Servings 15
Calories 478 kcal


  • whisk
  • large bowl
  • Ladle
  • oven safe dish
  • foil


  • 10 eggs
  • ½ cup butter melted
  • 4 cups milk
  • ¾ cup sugar
  • ½ tsp vanilla
  • 3 ½ cup flour
  • water just enough for it to be runny
  • 1 can sweetened condensed milk
  • 8 oz cream cheese
  • 1 ½ lb farmers cheese


  • With a whisk, mix eggs well.
  • Add in sugar, vanilla, milk and melted butter.
  • After you have mixed well, add in the flour.
  • The batter should be runny, so add some water (about 2 cups).
    Cheese Filling Crepes

To cook the crepes:

  • Heat a nonstick crepe pan or just a regular nonstick pan. Melt a slice of butter when heated.
  • Hold the pan in your left hand. With a soup ladle add batter to the pan, just enough for a thin layer.
  • Turn the pan around to coat and make a perfect circle. Place back on the stove to cook until it turns a light brown.
    Cheese Filling Crepes
  • Flip the crepe over and continue cooking until both sides are golden brown.
    Cheese Filling Crepes
  • Once cooked, stack onto a plate, one after the other and repeat cooking until the rest of the batter is done.
    Cheese Filling Crepes

For the filling:

  • Mix together 1 ½ pounds Farmers cheese, 1 package of softened cream cheese and 1 can sweetened condensed milk.
  • Spread a tablespoon of filling on crepe, fold sides together then roll.
    Cheese Filling Crepes
  • Pile the rolled crepes into an oven safe dish. Melt 2 Tbsp of unsalted butter and lightly brush the top and between the crepes so they won't stick together.
    Cheese Filling Crepes
  • Cover the dish with foil and transfer into the oven. Bake at 350° F for 40 minutes before serving.
    Cheese Filling Crepes


These are great paired with sour cream, honey or jam!


Nutrition Facts
Cheese-Filling Crepes
Amount Per Serving
Calories 478 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 13g81%
Cholesterol 172mg57%
Sodium 388mg17%
Potassium 276mg8%
Carbohydrates 51g17%
Fiber 1g4%
Sugar 28g31%
Protein 18g36%
Vitamin A 726IU15%
Vitamin C 1mg1%
Calcium 186mg19%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword butter, condensed milk, cream cheese, crepes, eggs, farmers cheese, flour, milk, russian dessert, sweet, vanilla
Tried this recipe?Let us know in the comments how it was!
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